Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 U.S. Farm-Raised Catfish fillets
- 2 teaspoons olive oil, divided
- 1 cup chopped sweet onion (i.e. Vidalia)
- 1 cup chopped, seeded Roma tomatoes
- 3 tablespoons pitted and chopped calamata (Greek) olives
- 2 tablespoons water
- 1 tablespoon dried thyme leaves, divided
- 1 tablespoon paprika
- 1/2 teaspoon garlic salt
- 1/8 teaspoon ground red pepper (cayenne), or more to taste
- =
Directions
1. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes. Spoon onion into a bowl. Add tomatoes, olives, water, and 1 teaspoon thyme leaves. Cover and refrigerate at least 2 hours.
2. Prepare grill. Combine 1 teaspoon olive oil, remaining 2 teaspoons thyme, paprika, garlic salt, and red pepper. Rub mixture over both sides of catfish fillets. Place fillets on a grill rack coated with cooking spray; grill 5 minutes on each side, or until fish flakes easily when tested with a fork. Serve with relish. Serves 4.